How to make
Heat the water slightly and dissolve the yeast and sugar in it.
Sift the flour and add the salt. Stir and make a well. Add the water with the yeast and stir with a spoon. You will get a thick and sticky dough. Cover the dish with cling film and leave it for 20 minutes.
Then stir again briefly and cover with cling film for another 30-40 minutes. This time will be enough for the dough to rise and double its volume.
Transfer the dough onto a floured surface and divide it into two equal parts.
Shape the baguettes with floured hands.
Place them in a tray covered with baking paper.
Preheat the oven to 430°F (220 degrees). Put a bowl of hot water on the bottom of the oven.
Make several incisions in the baguettes with a sharp knife and bake them for about 20 minutes until they're fully baked.
After baking, cover them with a cotton cloth. If you want the crust of the baguettes to remain crispy without kneading, just cool them on a wire rack.
Enjoy your meal!
